Ko.De.Ba

My mother wanted to cut some small horse mackerel into three pieces and cook it, so I prepared this knife.

Check out this 105mm Small Deba made of White #2 steel!! It’s not just Honkasumi, it’s Kasumi sharpening. It’s incredibly sharp… a tiny giant, I must say. I went all out with the Honbazuke. Though, I thought it would be easier since it’s small, but the tip curve is a bit strong, making it a bit challenging… I wanted to strengthen the Shinogi line and tip durability, but I think it’s sufficient as it is! It’s thin and sharp (＾＾)ｂ I skipped the edge and tip to avoid any accidents.

Hibishugyo

• 2008-12-19